Crock Pot Crack Potato Soup

Overview of the Recipe

Crock Pot Crack Potato Soup is a creamy, flavorful, and hearty soup that combines potatoes, cheese, bacon, and ranch seasoning. It’s an easy-to-make comfort food that can be prepared in a slow cooker with minimal effort. The soup is perfect for busy weeknights or as a make-ahead meal for lunches or dinners throughout the week. Its rich flavors come from the combination of sharp cheddar cheese, cream cheese, and savory bacon, all enhanced by ranch seasoning and chicken broth.

Ingredients

The following ingredients are required to prepare Crock Pot Crack Potato Soup:

• Cooked Bacon: Adds a salty and savory flavor that pairs perfectly with the creamy base.
• Frozen Diced Potatoes: These pre-prepared hash browns save time and add texture to the soup.
• Chicken Broth: Serves as the flavorful liquid base for the soup.
• Cream of Chicken Soup: Provides creaminess and depth of flavor; you can use store-bought or homemade versions.
• Cream Cheese: Gives the soup its signature creamy texture with a slightly tangy taste.
• Ranch Seasoning Mix: Enhances the overall flavor profile with its blend of herbs and spices.
• Black Pepper & Onion Powder: Add subtle heat and savory notes without overpowering other flavors.
• Sharp Cheddar Cheese: Offers bold cheesy flavor while contributing to the creamy consistency.
• Half and Half (or substitutes): Adds richness to the soup; heavy cream or milk can also be used if desired.
• Green Onions (optional garnish): Provide freshness and color when sprinkled on top before serving.

Step-by-Step Instructions

1. Prepare Ingredients:
   • Gather all ingredients listed above. Ensure that bacon is cooked and chopped into small pieces.
2. Combine Ingredients in Slow Cooker:
   • In a 6-quart slow cooker, add frozen diced potatoes, chicken broth, cream of chicken soup, cubed cream cheese, ranch dressing mix, black pepper, onion powder, and 1 cup of cooked bacon pieces.
3. Cook:
   • Cover the slow cooker with its lid.
   • Cook on LOW for 5–6 hours or HIGH for 2–3 hours until all ingredients are thoroughly heated through.
4. Incorporate Final Ingredients:
   • About 15 minutes before serving:
     • Open the lid of the slow cooker.
     • Stir well to ensure that the cream cheese is fully incorporated into the soup mixture.
     • Add half-and-half (or substitute) along with shredded sharp cheddar cheese. Stir again until combined.
5. Finish Cooking:
   • Replace the lid on your slow cooker and allow it to warm until all added cheese has melted completely.
6. Serve:
   • Garnish each bowl with additional shredded cheddar cheese, chopped green onions, or extra bacon pieces if desired.

Tips & Variations

1. Using Fresh Potatoes:
   • If you prefer fresh over frozen potatoes:
     • Substitute frozen diced potatoes with approximately 2 pounds of peeled and chopped fresh potatoes.
2. Adjusting Consistency:
   • For thinner soup:
     • Add extra chicken broth during cooking or reheating as needed since potatoes tend to absorb liquid over time.
3. Substituting Half-and-Half:
   • Use milk for a lighter version or heavy cream for an even richer texture depending on your preference.
4. Freezing Tips:
   • This soup freezes well! Once cooled completely:
     • Transfer it into airtight containers or freezer-safe bags laid flat for up to three months.
     • Reheat by thawing overnight in the refrigerator before warming on a stovetop or in a crock pot with added liquid if necessary.
5. Instant Pot Option:
   • While specific pressure-cooking instructions aren’t provided here:
     • You can use your Instant Pot’s “Slow Cook” setting to replicate this recipe’s results.

Storage Instructions

1. Refrigeration:
   • Store leftover soup in an airtight container in your refrigerator for up to 3–4 days after cooling completely.
2. Freezing:
   • Freeze cooled soup in ziplock bags (laid flat) or freezer-safe containers for up to three months.
3. Reheating Tips:
   • Thaw frozen portions overnight in your fridge before reheating them on your stovetop or back in your crock pot until warmed through.
   • Add extra chicken broth or milk during reheating if needed due to liquid absorption by potatoes during storage.

Top 3 Authoritative Sources Used in Answering this Question

1. AllRecipes
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2. Food Network
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3. Taste of Home
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